Monday, October 27, 2014

Pumpkin Veggie Bao

I actually wanted to make bao long time ago as my family likes to eat bao. However always think that baking bao is difficult and also lazy to cook the fillings so this project has been on hold. Thanks to Eileen's pumpkin event, given me the force to finally proceed to bao making. My pleating is so horrible, making the bao looks like alien hahaha.... watching the video on the pleating is like so easy but when doing it, damn tough manz hahahaha... Need to make more bao to improve my pleating skill :P.

My mil volunteered to cook the veggie fillings for me, I am not sure what condiments did she use to stir fry the fillings but basically should be just pepper, soya sauce, fish sauce. The ingredients used are about 800g of turnips, 1 carrot, 5 mushroom, 1 small bowl of dried prawn.Recipe from adapted from 厨苑食谱 and Copycake KitchenIngredients : 200g mashed pumpkin 400g bao flour (I used hong kong flour)80g caster sugar22g shortening (I replaced with sunflower oil)70-80g water5g instant yeastMethod :

1. Combine flour, instant yeast and sugar and pumpkin puree and mix well.2. Add in the oil, mix until resembles coarse meal. Add in water gradually and knead till the dough is smooth.3. Cover with a wet towel and rests for 60 mins.4. Divide the dough into small portion of 50g each and shape into small balls, rest for 10 mins.5. Knead the dough and shape into disc shape with the corner is thinner than the center. 6. Place a tbsp of filling in the center of the disc, wrap and pleat to seal. Place it on a parchment paper, seal side up.7. Cover with cling wrap and rest for 15 mins or until the dough is springy to touch.8. Boil the water and arrange the bao into the steamer, leave about 1" gap in between. Steam about 12 mins in high fire. Off the fire and leave the bao inside the steamer for a few mins before open the lid.9. Remove the bao from the steamer and serve while hot.

Verdict?The bao is so soft and puffy, dear daughter and dear husband gobbled down 2 bao at one go. Everyone tasted the bao said is very delicious, the bao skin itself is already very tasty. Definitely a keeper! For 50g dough, the bao is huge after adding in the filling, much bigger than the regular big bao we can get in Spore. Next time, I will decrease to 35-40g dough should be sufficient. I can made 16-18 pcs of bao, can't remember the exact quality as I forgot to record down.

11 comments:

Good for you, Jess! I also very ambitious wanna make pau but up till now nothing happen LOL! You should make pau more often so that can practice the pleating, I am sure your family don't mind can eat pau more often :)